Curry rice with fried bananas
easy
40 mins
40 mins
Ingredients
- 400 g Leeks
- 1-2 Garlic cloves
- 50 g Butter or margarine
- 60 g roasted peanuts
- 2 TABLESPOONS Curry
- 350 g Long grain rice
- 750-800 ml Vegetable broth (instant)
- 2-3 stem(s) Mint
- 150 g clotted cream
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 (approx. 600 g) Bananas
Directions
- 1
Clean the leek, wash it and cut it into fine rings. Peel garlic and press it through a garlic press. Heat 25 g fat in a saucepan, sauté the leek and 40 g peanuts while stirring. Add garlic, curry and rice and continue to steam for 2-3 minutes. Pour in broth and bring everything briefly to the boil.
- 2
Cover and let it swell at low heat for about 20 minutes. Meanwhile, wash mint, dab dry, pluck leaves from the stalks and chop except for a little bit for garnishing. Mix sour cream, mint, lemon juice and zest. Season to taste with salt and pepper. Peel and halve the bananas and cut the halves lengthwise. Heat the remaining fat in a pan and fry the bananas carefully while turning them for 2-3 minutes. Put the rice on a plate and arrange the bananas on top. Pour some mint sauce over the bananas and sprinkle with remaining peanuts. Serve garnished with mint.
- 3
Peel and halve the bananas and cut the halves lengthwise. Heat the remaining fat in a pan and fry the bananas carefully while turning them for 2-3 minutes. Put the rice on a plate and arrange the bananas on top. Pour some mint sauce over the bananas and sprinkle with remaining peanuts. Serve garnished with mint. Add the rest of the sauce extra
- 4
Preparation approx. 40 minutes. Per person approx. 2680 kJ/ 640 kcal. E: 14 g, F: 23 g, KH: 95 g
Nutrition Facts
640 kcal
95 g
23 g
14 g
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